
Thengai Aracha Kuzhambu is one of the common kuzhambu in the Nanjil Nadu (Kanyakumari District) and also in some parts of Kerala. This Kuzhambu is made with ground coconut and cooked on the Tamarind based gravy. We don't use any lentils (dals) for making this Kuzhambu. It's very flavorful with a good aroma of fenugreek seeds. It's tangy, spice and tasty kuzhambu which is easy and quick to make. This also goes very well as an accompaniment to Idli / Dosa.
You may also want to try other Nanjil Nadu special recipes
- Vengaya Theeyal - Baby onion in roasted coconut spiced gravy
- Malabar Erissery - Stew made from freshly made pepper powder and coconut paste
- MorKuzhambu - Mor Kuzhambu with slight twist
Recipe card to make Thengai Aracha Kuzhambu
Thenga Aracha Kuzhambu | Thengai Aracha Kuzhambu
Equipments Needed
- Mixer Grinder
Servings: 4 people
Calories: 24kcal
Thenga Aracha Kuzhamu is a one of the popular kuzhambu in Nanjil (Kanyakumari) Nadu and also in some parts of Kerala. This Kuzhambu is made using ground coconut along with spices and cooked along with tamarind water. It's an alternate to our routine Sambar / Vathakuzhambu / Mor kuzhmabu. This goes very well with rice and also as an accompaniment to Idli / Dosa
Print Recipe
Ingredients
Preferred Vegetables for the Kuzhambu
- ½ nos Raw Banana (you can also use any root vegetables)
- 50 grams Cucumber
- 3 nos Ladysfinger (or Brinjal / Drumstick)
Other Ingredients
- 1 small lemon size Tamarind (or 2 tablespoon of Tamarind Paste)
- 1½ teaspoon Salt (adjust to your taste)
- ¼ teaspoon Turmeric Powder
Ingridents for making Coconut Masala
- ½ teaspoon Cooking Oil
- 6 nos Red Chili (adjust to your spice level)
- ½ teaspoon Fenugreek seeds
- ½ cup Grated Coconut
- 1 teaspoon Raw Rice
For Tempering
- 1 teaspoon Cooking Oil
- 1 teaspoon Mustard seeds
- 1 sprig Curry leaves
Instructions
Preparation
- Soak the tamarind in water and extract the juice and keep it aside.
- Wash the vegetabels, chop them in bigger sizes and keep it aside. Soak 1 teaspoon of raw rice in water.
Preparation of Coconut Masala
- Heat the oil in the pan and add red chili and fenugeek seeds and fry till the fenugeek seeds color slightly change. Remove from flame and add it to mixer along with soaked rice
- Add grated coconut to the mixer and grind all of these to a nice paste
Making of the Kuzhambu
- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves followed by chopped vegetables and saute for a minute
- Add a cup of water and allow the vegetables to cook. When the vegetables are cooked, add tamarind extract along with salt and allow the mixture to boil to to avoid raw smell of tamarind.
- Finally add the ground paste and mix it well and when the mixture starts frothing, remove it from flame
- Spicy and yummy Thengai Aracha Kuzhambu(Cocunut Ground Kuzhambu) is now ready to serve
Notes
- You can your choice of vegetables - Preferable vegetables are Cucumber, Drumstick, Ladysfinger, any root vegetables or Brinjal
- You can use fresh / frozen or even unsweetend desiccated coconut.
- Along with Red Chili and Fenugreek seeds, you can also add ½ teaspoon of Urad dal while frying
Nutritional Info
Nutrition Facts
Thenga Aracha Kuzhambu | Thengai Aracha Kuzhambu
Amount Per Serving (0.5 cup)
Calories 24
Calories from Fat 78
% Daily Value*
Fat 8.7g13%
Saturated Fat 0.4g3%
Sodium 190mg8%
Potassium 46mg1%
Carbohydrates 1.9g1%
Fiber 0.4g2%
Sugar 1.2g1%
Protein 1.1g2%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Thengai Aracha Kuzhambu
- Soak the tamarind in water and extract the juice and keep it aside.
- Chop the vegetables in bigger sizes, wash it and keep it aside. Soak 1 teaspoon of raw rice in water. Heat the oil in the pan and add red chilli and fenugeek seeds and fry till the fenugeek seeds becomes red color. Remove from flame and add it to mixer along with soaked rice


- Add grated coconut to the mixer and grind all of these to a nice paste


- Heat oil in a pan and add mustard seeds. When the mustard seeds starts to sputter, add curry leaves followed by chopped vegetables and saute for a minute


- Add a cup of water and allow the vegetables to cook. When the vegetables are half-cooked, add tamarind extract along with salt and allow the mixture to boil to to avoid raw smell of tamarind. Finally add the ground paste and mix it well and when the mixture starts to boil remove from flame


- Spicy and yummy Thengai Araitha Kuzhambu(Cocunut Ground Kuzhambu) is now ready to serve
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Thengai Araitha Kuzhambu(Coconut Ground Kuzhambu) |